handful of walnuts
4 eggs
splash of water
pinch salt
pinch cayenne pepper
2 tablespoons butter
cinnamon
handful of pomegranate seeds
Toast the walnuts in a frypan over medium heat until fragrant. Chop fine or grind them in a food processor. Place them in a large mixing bowl and add the eggs, water, salt and cayenne pepper. Beat the mixture until it is a uniform colour. Melt the butter in a frypan over medium heat. Add the egg mixture and stir with a fork until the eggs start to set. Flip one side of the egg mixture over the other, so you have a half moon shape, and slide it onto a plate. Sprinkle with cinnamon and
pomegranate seeds and serve.

Toast the walnuts in a frypan over medium heat until fragrant. Chop fine or grind them in a food processor. Place them in a large mixing bowl and add the eggs, water, salt and cayenne pepper. Beat the mixture until it is a uniform colour. Melt the butter in a frypan over medium heat. Add the egg mixture and stir with a fork until the eggs start to set. Flip one side of the egg mixture over the other, so you have a half moon shape, and slide it onto a plate. Sprinkle with cinnamon andpomegranate seeds and serve.